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Creamy Rigatoni Alfredo with Cajun Chicken Strips

Creamy Rigatoni Alfredo with Cajun Chicken Strips
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Creamy Rigatoni Alfredo with Cajun Chicken Strips is the ultimate comfort food that balances a rich, cheesy sauce with the perfect amount of spice from Cajun-seasoned chicken. This dish is not only easy to prepare but also comes together in just 30-35 minutes, making it an ideal choice for a family dinner or entertaining guests.

Ingredients

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  • 1 lbs boneless, skinless chicken breasts, sliced into thick strips
  • 1 tbsp olive oil
  • 1 tsp Cajun seasoning
  • 1 tsp smoked paprika
  • Salt and black pepper, to taste
  • 12 oz rigatoni pasta
  • 4 tbsp unsalted butter, divided
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup low-sodium chicken broth
  • 1 cup cubed Velveeta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 oz cream cheese, softened
  • 1 tsp Italian seasoning
  • Chopped parsley or dried herbs

Instructions

  1. Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.
  2. Season the chicken strips with Cajun seasoning, smoked paprika, salt, and pepper. In a large skillet over medium-high heat, heat olive oil and 2 tablespoons of butter.
  3. Add the seasoned chicken to the hot skillet. Sear for 5-7 minutes, flipping once or twice until golden brown and cooked through. In the last minute of cooking, stir in half of the minced garlic and 1 tablespoon of butter to coat the chicken.
  4. Remove the chicken from the skillet and cover it to keep warm. In the same skillet, melt remaining butter over medium heat. Add remaining garlic and sauté for about 30 seconds until fragrant.
  5. Pour in heavy cream and chicken broth; bring to a gentle simmer. Whisk in softened cream cheese until fully melted and smooth.
  6. Stir in Velveeta, mozzarella, and Parmesan cheese. Continue stirring until thickened into a glossy sauce. Sprinkle in Italian seasoning; adjust salt and pepper to taste if necessary.
  7. Add cooked rigatoni directly into the sauce. Toss gently to coat evenly; if too thick, add reserved pasta water gradually until desired consistency is reached.
  8. Plate creamy Alfredo rigatoni on one side of each dish. Place Cajun chicken strips on the other side. Garnish with chopped parsley or dried herbs before serving.

Nutrition

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